Preheat the oven to 325°F (160°C).

In a mixing bowl, combine the chocolate cookie crumbs and melted butter. Mix until well combined.

Press the mixture firmly into the bottom of the 9-inch springform pan to form the crust. Bake for 10 minutes, then remove from the oven and let cool.

In another mixing bowl, beat the softened cream cheese until smooth using an electric mixer.

Add the creamy peanut butter and granulated sugar, mixing until fully combined.

Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and sour cream until smooth.

Pour the cheesecake filling over the cooled crust, spreading it evenly.

Bake for 50-60 minutes, or until the center is set but slightly jiggles. Turn off the oven and let the cheesecake sit in the oven for an additional hour.

Remove the cheesecake from the oven and allow it to cool to room temperature before refrigerating for at least 4 hours, or overnight for best results.

For the chocolate ganache, heat the heavy cream in a saucepan until it just begins to simmer. Remove from heat and add the chocolate chips, stirring until melted and smooth.

Pour the ganache over the chilled cheesecake, spreading it evenly. Chill in the refrigerator for another 30 minutes to set.

Before serving, optionally top with chopped peanut butter cups or chocolate shavings.